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Chorizo Meatballs with Crispy Potato Wedges, Mint Chimichurri & Marinara

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This recipe is adapted from a dish I had at a french restaurant once. I loved it so much that I went home and just a couple days later tried to recreate the flavours! This recipe serves 2, but feel free to double it! It might seem complicated, but really the only thing that takes a little time is the chimichurri! and by "a little time" I mean it takes approx. 10 minutes. The rest is easy, especially if you use a store-bought marinara like myself. I just warm it up on stove top and its ready to go! My favourite is Kirkland Organic Marinara from Costco. it is clean, sugar-free, and whole30 compliant.

Buck Naked Kitchen - Chorizo Meatballs with Crispy Potato Wedges, Mint Chimichurri & Marinara

Let's start with the potatoes and the chorizo meatballs. Preheat your oven to 425 degrees. I find that it's pretty important to blot off the excess moisture from the potatoes after they're cut into wedges. then I toss them in a Tablespoon of EVOO and salt and pepper. they always come out of the oven crispier that way! As for the chorizo, I buy the sausage from my local butcher. They are housemade, uncured, and sugar-free! spicy as hell too but I'm not complaining! I remove the casings, and roll into balls about an inch in diameter! The meatballs and wedges go in the oven together, baking for the same about of time. 25 minutes. done and done.

Buck Naked Kitchen - Chorizo Meatballs with Crispy Potato Wedges, Mint Chimichurri & Marinara

Chimichurri.

Seriously, if you've never tried it.. It's a game changer. The key is using fresh herbs! I added fresh mint to this one which is always refreshing. You really only need a small amount because it is so packed with flavour! This recipe will leave you with leftovers so you can use the rest throughout the week on steak, potatoes, or lamb. whatever you want really.

Buck Naked Kitchen - Chorizo Meatballs with Crispy Potato Wedges, Mint Chimichurri & Marinara

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Chorizo Meatballs with Crispy Potato Wedges, Mint Chimichurri & Marinara

Serves 2

Time 45 mins

Ingredients

For the chimichurri, combine in a food processor:
  • 1/2 Cup EVOO
  • 2 TBSP Red Wine Vinegar
  • 1/2 Cup firmly packed Parsley
  • 1/2 Cup firmly packed Mint
  • 2 Tbsp fresh or dried Oregano
  • 3 Cloves of Garlic
  • 1 Tsp sea salt
  • 1/2 Tsp red chili flakes

*pulse until combined*

For the meatballs
  • 2 Baking Potatoes, cut into 1/2" wedges
  • 1 Tbsp EVOO
  • Salt and pepper
  • 2 chorizo sausages, uncured, casings removed, rolled into balls
  • 1/4 cup Mint chimichurri (recipe above)
  • 1/2 Cup Marinara
  • 2 Tbsp homemade mayo (optional)
  • Parsley to garnish

Directions

  1. Preheat oven to 425 Degrees
  2. Blot excess moisture from cut potato wedges. In a bowl, combine with EVOO and season with salt and pepper
  3. Place seasoned potato wedges onto a baking sheet lined with parchment paper. On a separate baking sheet, do the same for the meatballs. Bake both in preheated oven for 25 mins, flipping potatoes half way through. 
  4. While these are baking, prepare Mint Chimichurri and heat up your marinara on stove top.
  5. Evenly distribute ingredients onto two plates, top with a drizzle of homemade mayo if you so desire (I find that it gives a nice creamy element to the dish). Sprinkle with parsley.

Enjoy. XO

1 comment


  • rknzdicwga |

    Muchas gracias. ?Como puedo iniciar sesion?


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